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I HAD that problem for about a year and a half - then jumped in when I needed a lot of cutting space and also used it as a pizza cutter and after that it is my regular board. I mineral oil it when needed and am working on my beekeeper nephew to get me some beeswax so I can make my own board butter.

It took about a month or so before I allowed myself to cut vegetables on it. A year later, and I still cringe at the thought of working with raw protein on the board. I had to actually go out and get a small sani-tuff. I got tired of being a vegetarian.

I love to use my Boardsmith boards! Meat, fish, veggies, cheese, fruit, whatever - the only thing I always do on something else is garlic. Walnut and maple are both holding up great. With occasional oiling, they still look fantastic!